I have a couple of bottles of 8 year old AM. barleywine. Last time I a had one from this batch, it had some sherry notes, and had mostly malt left in the flavor. What you would expect for one of these.
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That's the Wild Yeast (Brettanomyces) in action. They usually form a white film (pellicle) on top of the beer during secondary fermentation. If you have an airlock attached to the fermenter, it won't produce much acetic acid (tartness) due to the lack of a aerobic (oxygen) free environment. The white pellicle will not harm your beer whatsoever. When it comes time to racking (preferably 6-8 months into secondary), just puncture a hole through the film and start siphoning.
reading through the Equipment forum and the new mashtun thread someone posted a link that led me to
I love the simplicity...Next project for me that is for sure.
This is the second year we did this. The cider mill is a small family operation. They have some heirloom varieties that are good for hard cider. It is a win-win for them and the club. Most of the apples used for the pressing are not "pretty", so they can't be sold by the bag to customers. Those make good cider, and we are willing to help work and buy the juice. It was a good day, and there were 3 pressings: Tart, Sweet (which had a tart finish), and Super Sweet (many were looking to make apfelwein from this).Went to the cider mill yeasterday, and helped with the club pressing. We did about 190 gallons. I bought 5.Heck yeah!